The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World Hardcover – May 14 2012
Frequently Bought Together
Customers Who Bought This Item Also Bought
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your e-mail address or mobile phone number.
This is not a line-by-line recipe cookbook, but it contains detailed instructions on fermenting (or creating via fermentation) nearly every imaginable food or beverage. After a foreword by Michael Pollan, Katz ("Wild Fermentation") explores the scientific basis of fermentation, then gives details for creating everything from yogurts to prosciutto to wines, beer, and kombucha. He emphasizes how fermentation influenced human development. Used to preserve food, it affected human biology so that humans could eat foods that would be poisonous otherwise, and it had an impact on global human culture as a reflection of indigenous cultural identity. Simply put, fermentation allows lactic acid bacteria naturally found in the air to overcome and exclude bacteria that are harmful to humans, and it increases advantageous chemical compounds, such as vitamins, in the process. There is a generous photo section of tools, containers, and processes; along with fascinating electron microscope photos of bacteria, which convey a sense of wonder at the unseen world of fermentation. VERDICT: Katz takes fermentation down to the molecular level while keeping it conversational and accessible to the generalist. Fermentation foodies will be ecstatic.
"The only resource guide you will ever need."--Jenn Garbee, LA Weekly
"The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship. It lays the foundation for fermenting all kinds of foods, and whoever reads it will be able to negotiate any recipe for ferments (and conquer any lingering nervousness about fermentation) with impunity. I am so impressed - and ready to begin! Thank you, Sandor Katz."--Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors
"Sandor Katz has captured the essence of fermentation in this new book, which bubbles over with scientific, historical, and practical information about humankind's first biotechnology and earth's first energy source. The mystery and sensory allure of naturally fermented products ranging from fruit, honey, milk, all manner of starchy grain, tuber and stalk--even fish and meat--are laid bare and enthusiastically and lucidly brought to life for both epicure and the do-at-homer."--Patrick E. McGovern, Scientific Director, Biomolecular Archaeology Laboratory, University of Pennsylvania Museum, and author of Ancient Wine and Uncorking the Past
"The Art of Fermentation appeals to our personal and fundamental well being, with a thoroughly engaging account of wild, tamed, and unaccounted-for microorganisms. Based on theory, science, and practical observations, Sandor Katz casts thousands of dots onto the pages for us to connect with our own experiences and interests. There are things he writes in this book that are relevant to everyone. Whether we are at war or peace with the tiny creatures we call microorganisms, we can't help but conclude that they are the building blocks of the communities we observe as organisms. His obsession with ferment is contagious. With the flip of a page it's easy to find oneself discovering our own personal journey embedded in this thoroughly engaging book."--Charlie Papazian, author of The Complete Joy of Homebrewing and many other books on beer
"This is, quite simply, the finest book on fermentation available. It is comprehensive, erudite, and surprisingly profound. Sandor Katz is the guru of a large and growing tribe of fermentation enthusiasts and this book will awaken you to the thrilling world of benign bacteria all around us. Not only do they provide us with pickles, cheese, bread, alcohol - but our existence depends on bacteria and they deserve our reverence and respect."--Ken Albala, Food Historian and Coauthor of The Lost Arts of Hearth and Home: The Luddite's Guide to Domestic Self-Sufficiency
"Sandor Katz has proven himself to be the king of fermentation with this new book, an exhaustive yet very readable compendium of fermentation wisdom and techniques from around the world. A must-have in the libraries of anyone interested in food and nutrition."--Sally Fallon Morell, President, The Weston A. Price Foundation
"The Art of Fermentation is a remarkable testimony to the astonishing passion that Sandor Katz has for all matters fermentative. History, science, and simple how-to wisdom are woven together in this extensive journey through the amazing diversity of foods and beverages that are founded upon fermentation."--Dr. Charlie Bamforth, Professor, Department of Food Science and Technology, University of California, Davis and author of Food, Fermentation and Microorganisms
"The Art of Fermentation is much more than a cookbook...Sure, it tells you how to do it, but much more important, it tells you what it means, and why an act as quotidian and practical as making your own sauerkraut represents nothing less than a way of engaging with the world. Or rather, with several different worlds, each nested inside the other: the invisible world of fungi and bacteria; the community in which you live; and the industrial food system that is undermining the health of our bodies and the land. This might seem like a large claim for a crock of sauerkraut, but Sandor Katz's signal achievement in this book is to convince you of its truth. To ferment your own food is to lodge an eloquent protest-of the senses-against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live."--Michael Pollan, from the Foreword
About the Author
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and The Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, The New York Times calls him “one of the unlikely rock stars of the American food scene.” The Art of Fermentation received a James Beard award, and, in 2014, Sandor was honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. Sandor teaches fermentation workshops in Tennessee and many other places. For more information, check out his website www.wildfermentation.com.
What Other Items Do Customers Buy After Viewing This Item?
Top Customer Reviews
in food preservation, and fermentation strikes me as a wonderful technique: not only does it preserve my harvest, but it adds to it, in that the bacteria involved in fermentation provide, when consumed, an enhancement to my intestinal microbial ecology.
The Art of Fermentation is an absolute treasure. Sandor Ellix Katz, in writing it, has a solid foundation in his more than two decades of personal experience; his extensive network of friends, colleagues, mentors, and co-conspirators; and the research that he has undertaken in pursuing this practice. The book is extensively annotated and end-noted with referrals to scientific journals, which pleases the B.Sc. part of me. But mostly this book shares the hands-on experience of Katz and his network, in a manner that I found sublimely encouraging to “try this out,” and then “this,” and “that.”
The book is both broad in scope, covering fermentation practices from around the world, and deep, with an extensive bibliography and resources section at the back, to allow you to pursue any avenues of interest further. It is well-written, in a style that is both authoritative and exhilarating, but the actual joy of it is in the practice of fermenting foods under Katz’ guidance – a practice that is both enriching and empowering.
And folks, I’m here to tell ya – the food tastes great!!!
Enjoy the flavours and the vitality!
information about processes from around the world , it is fascinating to see how different peoples have perfected various diverse ways to keep food stable and healthy to consume ; in some cases fermentation actually improves foods quality making it easier to digest and absorb , and instilling
beneficial probiotics. Includes basic directions and a vast array of other resources ( books , organizations , and distribution sources that he has used ).
Most recent customer reviews
This is my go-to book for making anything fermented. Lots of detail in a easy to understand format.Published 29 days ago by holdfast0812
I've often heard complainers criticizing the lack of recipes in this book.
Read the title: "In-depth exploration of CONCEPTS". Read more
What an interesting, inspiring, enjoyable book! It never leaves my kitchen counter, I refer to it regularly for ideas and advice, and it has inspired a fermentation revolution in... Read morePublished 3 months ago by Amazon Customer
This was a great read for a beginner in fermentation like myself. In addition to its instruction for creating kefir and other lacto-fermented foods, I especially loved the... Read morePublished 3 months ago by Amazon Customer
Even if you never intend to ferment a shred of cabbage in your life, you will likely find the book fascinating.Published 5 months ago by SG
Product arrived as described. Good price, and very fast free delivery.Published 7 months ago by Grant
A must for anyone enthusiastic about fermentation. Totally informative and exhaustive. Loved it and will keep it handy for regular reference!Published 8 months ago by Brooke Munday